2017 Beaujolais

Alex’s is an exemplary Beaujolais-Villages, made the traditional way, using carbonic maceration and neutral (stainless steel) vessels. Expect lifted aromas of violets and red berries, lashings of juicy fruit on the palate, and a long, mineral finish – a nod to the protrusions of blue granite throughout Alex’s vineyards. In the region, a fresh, fruity Beaujolais-Villages like this might be paired with anything from charcuterie to roast chicken to a friture (akin to fried whitebait, traditionally fished from the Saône river) which illustrates just how versatile it is. It also makes a mouth-watering apéritif.
Will Heslop – Burgundy Buying Assistant, autumn 2018

The 2017 is the best vintage I’ve tasted of Rocaillère’s old-vine Beaujolais. On the nose, expect aromas of summer pudding and violets, while the palate offers something more profound: grippy tannins and a pronounced mineral character, which speaks of the vineyard’s shallow, rocky (granitic) soils. This super wine is at its vivacious best served lightly chilled, as an accompaniment to charcuterie or hard cheeses.
Will Heslop, Burgundy Buying Assistant (winter 2019)

From the 2017 vintage, Alex’s Beaujolais Lantignié is made exclusively from his oldest and best-sited vines, primarily on blue granite, similar to that found on the Côte du Py (where Alex’s cousin Jean-Marc works his magic). It’s vinified in similar fashion to Alex’s Beaujolais Villages but with a slightly longer maceration, producing a more complex, concentrated wine, with an enchanting, lifted nose, reminiscent of a particularly fine Fleurie. Frankly, this puts most Cru Beaujolais in the shade, and fully endorses Lantignié’s fledgling bid for Cru status. Drink now or cellar for up to three years.  
Will Heslop, Burgundy Buying Assistant (autumn 2018)

A bouquet of ripe red and blue fruit speaks of the vineyard’s southerly aspect, but this cuvée – a perennial favourite of ours – retains the fresh acidity characteristic of Chiroubles. Sadly, production in 2017 was limited by hail so snap it up. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)

Jean-Marc’s vines at the top of the Côte du Py suffered from hail on May 19th, so his mid-slope south-facing vines – which, he says, are most expressive of the slope’s famous blue granite – had more of a say than usual in the final blend. While this has a hugely attractive bouquet of berry fruit and flowers, it’s the intense mineral character of the palate that makes a real impression. Expect mouth-watering acidity and firm, fine-grained tannins that soften with time in the glass or decanter. There’s plenty of ripe fruit too, courtesy of a relatively warm growing season. A brilliant wine from one of the finest terroirs in Beaujolais, not to mention one of the finest winemakers.
Will Heslop – Burgundy Buying Assistant

Montpelain hails from the eponymous vineyard, whose distinctive soil – rich in manganese – explains the difference between this wine and the equally excellent Corcelette. Both wines are made the same way, namely semi-carbonic maceration in open-top concrete vats, prior to six months’ ageing also in concrete. Montpelain, however, has a darker fruit profile, with aromas of dried flowers and an engaging herbaceous character to the finish. It’s a sure-fire hit with charcuterie, but also a useful match for meatier fish dishes such as poached halibut. Drink now to 2023.
Will Heslop, Burgundy Buying Assistant (summer 2019)

Having recently taken over from their father, brother and sister team Louis-Benoît and Claude- Emmanuelle Desvignes are making some of the most exciting wines in the village of Morgon, one of the top crus of Beaujolais. They make wines without using any oak, allowing the grapes and soil to express themselves.

Medium ruby in colour with vibrant purple highlights, the nose offers lifted, floral top notes and fresh raspberry fruit, while the palate is juicy, crunchy and energetic. There is a gentle sweetness to the red cherry fruit which marries seamlessly with the fine and chalky tannins. Drink now to 2024.

Moulin-à-Vent was badly hailed in 2017, so Olivier did not make a bottling of his single-vineyard La Rochelle, instead blending the fruit into this single bottling. Théo looked after the vinification, de-stemming the fruit and using very gentle extraction to produce a gorgeous, pretty wine with rich red and black cherry, white pepper and a concentrated but fresh feel. Drink 2019-2025.

Olivier is taking many steps to counteract the warmer summers and earlier harvests; managing the canopy to protect grapes from sunburn, using late-ripening rootstocks, reducing the amount of new oak he uses to keep the wines feeling fresher, and bringing harvest dates forward to retain acidity. The 2017 crop is around 15 percent down due to the dry summer which stressed the grapes. Picking began on 27th August and Olivier feels the wines are a little richer than 2016, but still with very good balance and well-integrated oak.

Exceptionally steep slopes of granite and schist endow the best wines of the Côte de Brouilly with a complexity and minerality rarely found in those of the flatter vineyards of Brouilly (a separate Cru, which loops around the first). In 2017, this cuvée’s mineral core seems enrobed in rich, ripe dark fruit, suggestive of the vines’ location – a south-facing parcel, mid-slope (where cherries once grew, hence the name). It’s a seductive prospect now but will only improve with time in bottle. Drink now to 2023.
Will Heslop, Burgundy Buying Assistant (winter 2018)

From the parcel’s oldest vines, this is invariably more concentrated than the standard (non-Vieilles Vignes) Roilette. There’s an attractive savoury note to the nose, as well as the ethereal aromas of flowers and violets synonymous with the best wines of Fleurie. On the palate, expect fresh acidity and fine, chalky tannins. The 2017 is all the more impressive in light of the hail and drought that made for such a challenging vintage.
Will Heslop, Buying Assistant

Thanks to the hail, this is a blend of three lieux-dits – Bel Air, Cercillon and Joie du Palais – which were harvested at a minuscule 8hl/ha. The fruit was all de-stemmed and raised in 350-litre barrels (because there wasn’t enough to go into a foudre). The result is unsurprisingly concentrated with lots of red fruit, plenty of weight and a finish of granitic tannins. Drink 2020-2025.

Michel Lafarge (b. 1928) and his son Frédéric make use of their combined experience to produce some of the greatest wines in Volnay. There is nothing modern in their winemaking, though the meticulous care of their biodynamically farmed vineyards puts the domaine at the forefront of viticultural practices. When they are working on a patch of vines they are usually accompanied by their hens who eat up any lurking pests. The grapes are de-stemmed, vinified traditionally and very little new oak is used in the cellar. In 2014, they purchased vineyards in the Beaujolais which are farmed using the same biodynamic practices as employed in the Côte de Beaune.

Frédéric was keen to highlight the solidarity shown between vignerons at the end of April, as they mobilised to put in place measures to prevent a repeat of the frosts of 2016. Burning dampened straw bales at strategic locations, they succeeded in creating cloud cover which saved the vast majority of the vineyards. He also stressed the importance of “fractional harvesting” – waiting until each parcel is fully ripe before picking – and feels that the domaine’s biodynamic practices allow the grapes to achieve even ripening and balance, a real boon in early vintages such as 2017. For those with long memories, 90-year-old Michel compares 2017 to 1947 and 1964.

From a parcel totalling 0.66 hectares, these 55-yearold vines are planted on blue granite soil on the Mont de Brouilly. A quarter was whole-bunch fermented. The nose has rich, almost black fruit and a touch of garrigue spice, while the palate is stony with meaty black cherry and a firm, mineral texture. Drink 2021-2028.

Michel Lafarge (b. 1928) and his son Frédéric make use of their combined experience to produce some of the greatest wines in Volnay. There is nothing modern in their winemaking, though the meticulous care of their biodynamically farmed vineyards puts the domaine at the forefront of viticultural practices. When they are working on a patch of vines they are usually accompanied by their hens who eat up any lurking pests. The grapes are de-stemmed, vinified traditionally and very little new oak is used in the cellar. In 2014, they purchased vineyards in the Beaujolais which are farmed using the same biodynamic practices as employed in the Côte de Beaune.

Frédéric was keen to highlight the solidarity shown between vignerons at the end of April, as they mobilised to put in place measures to prevent a repeat of the frosts of 2016. Burning dampened straw bales at strategic locations, they succeeded in creating cloud cover which saved the vast majority of the vineyards. He also stressed the importance of “fractional harvesting” – waiting until each parcel is fully ripe before picking – and feels that the domaine’s biodynamic practices allow the grapes to achieve even ripening and balance, a real boon in early vintages such as 2017. For those with long memories, 90-year-old Michel compares 2017 to 1947 and 1964

Despite being made in the same way as Les Rouchaux (in a large oak foudre), this is a real contrast, highlighting the different terroirs. The character is much cooler, reflecting the windy and fresh microclimate. The nose is packed with vibrant raspberry and strawberry fruits, while the palate is the purest of strawberry. Simply gorgeous, with 30 percent whole-bunch. Drink 2021-2030.

Thibault continues to keep himself busy, having bought more vineyards in Moulinà-Vent. In the Côte d’Or he waited until 13th September to pick, feeling that the skins were not ripe until that point. He describes the vintage as transparent, where each vineyard’s identity is clearly visible, and one where those with large yields will not be able to hide. In the Beaujolais, hail was again a significant factor, reducing the average yield for those wines he made to an eye-watering 8hl/ha. The damage was so bad that it cost more to pick the grapes than he will make on the wines, but he felt a duty to harvest and vinify the fruit. With careful use of the vibrating sorting table, he was able to carefully select only the clean fruit and has made exceptional wines.

Raised in a large foudre, this was one of the more generous cuvées in terms of yields (at 19hl/ha). The nose is a delight, with gorgeous, peppery spice and floral touches, while the palate offers dense, rich fruit and silky tannins. It’s seductive, but with the peppery structure behind to age. Thibault used 40 percent whole-bunch. Drink 2020-2026.

Thibault continues to keep himself busy, having bought more vineyards in Moulinà-Vent. In the Côte d’Or he waited until 13th September to pick, feeling that the skins were not ripe until that point. He describes the vintage as transparent, where each vineyard’s identity is clearly visible, and one where those with large yields will not be able to hide. In the Beaujolais, hail was again a significant factor, reducing the average yield for those wines he made to an eye-watering 8hl/ha. The damage was so bad that it cost more to pick the grapes than he will make on the wines, but he felt a duty to harvest and vinify the fruit. With careful use of the vibrating sorting table, he was able to carefully select only the clean fruit and has made exceptional wines.

This powerful, concentrated Moulin-à-Vent is distinctly Burgundian in style. The grapes are 100% de-stemmed, and the wine raised in 500-litre barrels (around 10% new). Expect aromas of juicy dark fruit, savoury spice and cola. The tannins are more supple than in the equally excellent Brussellions, suggesting this will be ready to drink a little earlier. Drink now to 2024.
Will Heslop, Burgundy Buying Assistant (spring 2019)